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Public Domain Recipes
cegoh (Pixabay License).

Nakladani Okurky (Dill Pickles)

Ingredients

Directions

  1. Boil: sugar, salt, vinegar, water.
  2. Cool.
  3. Wash cucumbers (about 4 to 5 inches) and place in layers in a 1 gallon stone jar with dill (about 6 heads) and grape leaves (about 8).
  4. Pour the cooled brine over the cucumbers.
  5. Cover with a weighted plate so that the cucumbers remain immersed in the brine.
  6. Store in a warm place.
  7. It requires at least 5 days before they are ready to eat.

Other Information

Author: Organization.Clarkson Woman's Club

Source: Old Czech Recipes for Today's Kitchens (1920-01-01)

Category: Side

Measure: avoirdupois

Ingredient: sugar, salt, vinegar, water, cucumber, dill, grape leaf

Equipment: measuring cups, measuring spoons, pot, jar

See Also

Zavareny Okurky s Koprem (Dill Pickles)

by: Clarkson Woman's Club • Old Czech Recipes for Today's Kitchens (1920-01-01)

Side • avoirdupois • dill, garlic, grape leaf, cucumber, water, vinegar, salt • measuring cups, measuring spoons, pot, jar

Dill Pickles

by: • National Park Service, Smithsonian Institution • Festival of American Folklife: German Recipes (1976-01-01)

Side • avoirdupois • water, vinegar, salt, dill, cucumber • measuring cups, jar

Cucumber Pickles II

by: Helen Parker Headden, Katherine Newsbury, Denver Gas and Electric Co • A Book of Hints on the Art of Cooking (1907-01-01)

Side • avoirdupois • cucumber, salt, water, vinegar, cinnamon, sugar, raisin, pickle • measuring cups, measuring spoons, stove, pot

Dill Sauce

by: Oracle Ace, Marcelle Kratochvil • ACE Cookbook (2013-02-23)

Sauce • Metric • egg yolk, cream, flour, sugar, dill, salt, butter, vinegar • measuring spoons, measuring cups, saucepan, pot

Sodt Suppe (Fruit Soup)

by: Coon Prairie Church • Country Coon Prairie Church Preservation Kokk Bok (1986-01-01)

Dessert • avoirdupois • tapioca, water, salt, sugar, grape juice, cinnamon, currant, raisin, prune, vinegar • measuring cups, measuring spoons, knife, stove, pot